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Captain's Caribbean Cookbook [email protected] Captain’s Caribbean Cookbook www.caribbeantrading.com 1 Captain’s Caribbean Cookbook • Appetizers • Cilantro Dipping Sauce One of the best things about living in the • Chilly Caribbean Shrimp Caribbean is the amazing variety of • Island Fever Tostones • Caribbean Chicken Wing Recipe foods that are abundant, delicious and • Tostones a’la Caribbean Trading Company quite often growing in the back yard. Caribbean recipes combine African, Entrees • Captain’s Crunchy Catfish Amerindian, French, East Indian, and • Adobo Seasoned Chicken and Rice Spanish styles of cooking. These • Spanish Garlic Shrimp Pinchos • Rum Spiced Steak with Pineapple Relish traditions are a reflection of the early • Tequila Lime Seafood Pinchos settlers of the region. • Drunk Jerk Chicken • Sailor’s Mango and Cranberry Spinach Salad Whatever your personal tastes you will • Pepper Steak with Rice find that Caribbean Cuisine will add • The Pirate’s Perfect Pork Chop • Caribbean Style Salmon Glazed with Guava some spice to your life. Enjoy! • Captain’s Caribbean Swiss Griller • Captain Chicken and Broccoli Stir-fry • Pasteles www.caribbeantrading.com 2 Cilantro Dipping Sauce Ingredients 1/2 cup firmly packed cilantro leaves 1/4 cup reduced-fat mayonnaise 3 tablespoons fresh lime juice 1 teaspoon dark rum 1/2 teaspoon Caribbean Trading Company Lively Up Lime Jerk Seasoning One Step! In a blender, puree cilantro leaves, reduced-fat mayonnaise, fresh lime juice, dark rum, and Caribbean Trading Company Lively Up Lime Jerk Seasoning www.caribbeantrading.com 3 Chilly Caribbean Shrimp Ingredients 2 lbs large shrimp, cooked, peeled, tails in tact Juice of 2 limes 1 table spoon olive oil 2 tablespoons of Caribbean Trading Company’s Sweet Orange Habanero seasoning 1 tablespoon soy sauce 1/2 cup chopped fresh cilantro Step 1: Get the juice flowing Combine olive oil, Sweet Orange Habanero seasoning, lime juice, soy sauce in a large bowl and mix well. Step 2: Add the shrimp Stir in shrimp and top with cilantro. Step 3: Chill Cover and refrigerate 1 to 4 hours prior to serving. Stir occasionally while chilling to enhance overall flavor. Serve cold. www.caribbeantrading.com 4 Island Fever Tostones Ingredients: 2 Green Plantains veggie oil salt Island Fever Salsa What to do: Heat your veggie oil – you want enough to almost cover the plantains. Peel plantains and cut into slices, about 1 inch thick. Fry your cut plantains once for about 2-3 minutes. Drain on paper towels. Smash with a mallet and then fry again for another 1 1/2 to 2 minutes. Drain and season with some salt. If you are going to top your tostones with a bit of the salsa, only serve immediately after topping them – you don’t want to make them soggy! Otherwise, put tostones out for guests to dip into the salsa themselves. www.caribbeantrading.com 5 Caribbean Chicken Wings Prep time: 10 mins Cook time: 1 hour Total time: 1 hour 10 mins Serves: 4 Ingredients 3 dozen chicken wings salt and pepper to taste Habañero Mango Mayhem Wing Sauce 12 oz. (Medium) or Habañero Hellfire Wing Sauce 12 oz. (Extreme) Chopped chives for garnish if you’re feeling up to it Preheat oven to 425 F degrees. Line a baking sheet with aluminum foil. Salt and pepper the wings and then place them on the baking sheet. Bake them for 45 min to an hour depending on how crispy you want them. Pour the wing sauce over the wings while they are hot and toss them around, making sure the wings are completly covered. Garnish with chives. Or, whatever. www.caribbeantrading.com 6 Tostones a la Caribbean Trading Ingredients Cooking oil for frying 3 plantains Caribbean Trading Company Sauces and Seasonings Preheat oil to 350 degrees F Step One: Cut and Fry Cut plantains down the middle; peel away skin and cut into 1 1/2-inch pieces. Add plantains to the hot oil and fry until golden; about 2 to 3 minutes. Do not overcook as you want the center to still be raw. Step Two: Squash and Fry Put the fried plantain through the old fashioned smasher. This will squash the plantain for more thorough cooking. Place the squashed plantain back into the pan and fry again until golden brown and fully firm, about 2 to 3 minutes. Drain on a paper towel lined tray or plate. Step Three: Season and Serve Traditionally tostones are seasoned with salt; however, for a nice twist, garnish with Caribbean Trading Company spices and/or sauces. www.caribbeantrading.com 7 Captain’s Crunchy Catfish When ready to fry, fill a large heavy pot with enough vegetable oil to measure 1 1/2 inches up the side of the pan and heat to 350 degrees F. Step One: Prepping the Fish 2 catfish fillets (about 1 1/4 pounds), cut into roughly 2.5” by 1” strips 1.5 cups buttermilk 2 eggs 2 tablespoons Caribbean Trading Company Gourmet Lively Up Lime Jerk Seasoning 1 tablespoon salt 1.5 teaspoons freshly ground black pepper In a bowl, mix together buttermilk, eggs, Caribbean Trading Company Gourmet Lively Up Lime Jerk Seasoning, salt and pepper. Pour into a large plastic bag add catfish strips. Removing air, seal bag, and refrigerate for 10 minutes. Step Two: Breading the Fish 1 cup all-purpose flour 1 cup bread crumbs 1/2 tablespoon sugar While fish is sitting in the refrigerator, place flour in a shallow bowl. Combine the bread crumbs with sugar and place in another shallow bowl. Remove fish from the buttermilk mixture and coat lightly with flour. Place strips back in the buttermilk and then lightly coat fish in the bread crumb mixture. Step Three: Frying the Fish Fry strips in batches for about 3 minutes on each side or until golden brown. Drain on a paper towel-lined plate. Serve www.caribbeantrading.com catfish sticks with dipping sauce. 8 Adobo Seasoned Chicken and Rice • Step One: Prepping the Chicken • Caribbean Trading Company Gourmet Puerto Rican Adobo Seasoning • 2 tablespoons kosher salt • 4 cloves garlic, finely chopped • 1 teaspoon ground cumin • 1 teaspoon paprika • 2 teaspoons freshly ground black pepper • 2 teaspoons ground turmeric • 1 tablespoon finely chopped fresh oregano leaves • 4 chicken thighs, with skin, cut in half • 4 chicken breasts, with skin, cut in half lengthwise Mix together the salt, garlic, cumin, paprika, black pepper, turmeric and oregano in a small bowl. Season both sides of the chicken pieces with salt and pepper and then season with the Caribbean Trading Company Gourmet Puerto Rican Adobo Seasoning. Step Two: Cooking the Chicken • 3 tablespoons of olive oil • Chicken portions prepped in step one Heat 3 tablespoons of olive oil in a large cast iron pot over high heat. Place the chicken in the oil skin side down and sauté until golden brown. Turn the chicken over and cook until the second side is golden brown. Transfer the chicken to into a separate pot with all cooking juices, cover and allow to cook through over medium heat. Keep warm. Step Three: Bringing it all together • 2 tablespoons of olive oil • 1 large Spanish onion, finely diced • 1 medium green bell pepper, finely diced • 1 medium red bell pepper, finely diced • 1 to 2 plum tomatoes, seeded and finely diced • 3 cups long-grain rice • 4 3/4 cups chicken stock • 1 bay leaf • 1 cup frozen peas Place the browning pan with 2 tablespoons oil back over high heat. Add the onions, green and red peppers and cook until soft. Add the plum tomatoes, garlic and cook for 1 minute. Add the rice to the pan, stir to coat the rice in the mixture and cook for 1 minute. Add the chicken stock, bay leaf, salt and pepper and bring to a boil. Stir well, cover, reduce the heat to medium and cook for 10 minutes. After 10 minutes add the frozen peas (not thawed) to the pot, cover and continue cooking until the rice is tender and the chicken is cooked through, about 8 minutes. Step Four: Finishing Touches • 3/4 cup pimento stuffed green olives • Freshly chopped cilantro leaves • Freshly chopped flat-leaf parsley • Squeeze lime juice Remove the pot from the heat and let sit 5 minutes covered. Remove the lid, fluff the rice and gently fold in the olives, cilantro, parsley, www.caribbeantrading.com oregano and squeeze of lime juice. Add the chicken and stir to combine. 9 Spanish Garlic Shrimp Pinchos 2 tbsp. Extra Virgin Olive Oil 1 tsp. Adobo 2 cloves garlic, finely chopped ¼ tsp. Crushed Red Pepper 1 lb. jumbo shrimp, peeled and deveined (about 16 pieces) 1 large green and/or red bell pepper cut in 1” pieces 1 lemon, cut into 8 slices 4 skewers In zip-top plastic bag, or plastic container with a lid, mix together oil, adobo, garlic and pepper flakes. Add shrimp, tossing to combine; transfer to refrigerator. Chill shrimp at least 15 minutes, or up to 30 minutes. Remove shrimp from marinade; reserve any remaining liquid. Alternately thread peppers, shrimp and lemons on skewers, so that each skewer starts and ends with peppers and contains 4 shrimp pieces. Using pastry brush, brush reserved marinade onto shrimp and vegetables. Prepare grill to medium-high heat, or heat a heavy-bottomed grill pan over medium-high heat. Place shrimp on hot surface and cook until shrimp turn pink and opaque, flipping once, 3 – 5 minutes. www.caribbeantrading.com 10 Rum Spiced Steak with Pineapple Relish 2 cups chopped fresh pineapple 1/2 cup diced red onion 2 tbsp. chopped red jalapeno chile 1 tbsp. minced fresh chives 1/4 tsp. salt 1 tbsp. lime juice 2 tbsp.
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